CO₂ in the form of carbonic snow or dry ice keeps the temperature constant during mixing and processing, preventing premature rising and unwanted temperature increases in doughs for bread, biscuits, snacks and snack cakes. Automatic systems integrate with any existing equipment without structural modifications, with immediate cooling and consistent quality in every production batch.

ESA, a SIAD Group company and leader in industrial combustion since 1974, supplies burners specific to every application: ribbon burners for a linear, stable flame in direct ovens, pyroline burners for pizzas and pre-baking of frozen products, EPB burners for convection ovens up to 1.5 MW, and infrared burners with radiant tubes for more delicate baking. The new ESA patent allows individual adjustment of air and gas for each burner, with unmatched baking precision, reduced waste, and more compact and versatile ovens.

SIAD, the first among all producers to introduce modified atmosphere packaging in Italy, provides the FOODLINE® range for MAP of fresh pasta and bakery products. Aroma+®, patented and compliant with [Regulation (EC) No 1333/2008](), developed in collaboration with Almi, combines gases and natural aromas to enhance the product's olfactory qualities, extending shelf life without altering taste.